AVOCADO STUFFED WITH CRAB MEAT

FOR THE LOUIS DRESSING:
1 cup mayonnaise
1/3 cup frozen whipped topping, thawed**
1/3 cup chili sauce
1 tablespoon finely chopped onion
1 dashes hot liquid pepper sauce*
FOR THE AVOCADOS:
2 cloves finely minced garlic
2 tablespoons olive oil
2 avocados
1 pound cooked crab meat (blue crab or stone crab recommended)

TO PREPARE THE LOUIS DRESSING:
In medium bowl: Mix mayonnaise, whipped topping, thawed, chili sauce, onion, and hot liquid pepper sauce. Set aside.

TO PREPARE THE AVOCADOS:
In small dish, mix minced garlic and olive oil.

Halve avocados; remove seed and scoop out some pulp. Dress each half with some garlic mixture. Fill center with crab meat.

Spoon Louis dressing over avocados or serve dressing separately.

*1 teaspoon grated horseradish may be substituted for hot sauce.
**Plain yogurt or sour cream may be substituted for topping.

Makes 4 servings
Adapted from source: Jack Lewis